High quality bannetons, brotforms or proving baskets are used to support the dough while it rises (proves) to give it improved structure and crust pattern, just before it goes into the oven to bake.
Bannetons come in lots of shapes and sizes to suit the requirement or whim of the baker, allowing for lots of creativity. Our bannetons are top quality: they are made either from cane, which is traditional and should last a lifetime, or from compressed wood-fibre, more varied in shape and will last many years, lined wicker or dishwashable plastic.
Find out more about choosing, using and caring for cane bannetons on our blog.
Just before the risen dough goes into the oven, it is tipped out of the banneton for baking and it is usual for a pattern to be cut into it for improved crust and enhanced appearance using a tool called a grignette (a handled lamé or blade).
Banneton Specification
Dough Capacity (approximate)
| 250g / ½lb
|
Material | Cane |
DxH (mm) approximate | 180x80 |